Time: 3 hours 40 minutes
Complexity: average
Servings: 6 - 8

Port-Braised Rib Tacos with Three Chili Flavors - A Step-by-Step Recipe.

Ingredients:

• 1.3 kg beef ribs, fat trimmed
• 1/4 cup canola oil
• 3 cups chicken broth
• 2 dried ancho poblano peppers, seeded
• 2 dried New Mexico peppers, seeded
• 4 dried cascabel peppers, seeded
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 cup dry red wine
• 1/2 cup port wine
• 12 sprigs of thyme
• 16 corn tortillas for tacos

Topping:

• White sauce based on cream cheese (see recipe)
• Pickled red onions (see recipe)
• Vegetable relish with chili pepper (see recipe)
• Cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, ancho pepper, cascabel pepper, red wine, port, tacos, thyme

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Preparation:

Step 1
• Preheat oven to 180°C (350°F). Season the ribs on all sides with salt and pepper. Heat canola oil in a large Dutch oven over medium heat. Sear the ribs on both sides, about 8 minutes total. Transfer to a plate.
  
  Meanwhile, combine the broth and dried chilies in a medium saucepan and bring to a boil. Remove from heat and let sit for 15 minutes.
  
  Remove everything from the cauldron. Reserve 3 tablespoons of oil, add the onion and cook, stirring, until softened, about 5 minutes; add the garlic and cook for 1 minute. Pour in the red wine and port and simmer over low heat, stirring, for about 12 minutes. Add the thyme and chili mixture; bring to a simmer and return the ribs to the pot. Cover, place in the oven, and cook until the meat is tender, about 2 hours 30 minutes.
Step 2
• Place the ribs in a bowl; separate the meat from the bone. Strain the liquid into a bowl and discard any excess fat. Pour the remaining liquid into the skillet and bring to a simmer. Reduce the heat and simmer, stirring occasionally, until thickened, 10 to 15 minutes. Season with salt and pepper. Add the meat and stir to coat the meat with the sauce. Fill the tortillas with the meat and top with cilantro, chile con queso sauce, pickled onions, and green chile sauce.
  
  Beef Short Rib Taco Recipe: Birria Short Rib Tacos Braised with Annatto Paste.
  
  

  Chili con queso

  
  Place 1 tablespoon (15 g) butter in a saucepan and melt over medium heat. Stir in 1 tablespoon flour. Cook for 1 minute. Slowly whisk in 1 1/4 cups warmed whole milk; stir until thickened, about 5 minutes. Remove from heat and stir in 3 cups grated Monterey Jack cheese and 1/4 cup grated Parmesan cheese; season with salt and pepper. Serve the sauce warm.
  
  

  Pickled red onions

  
  Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan. Remove from heat and let cool for 5 minutes. Combine with 1 thinly sliced ​​red onion in a bowl; cool and refrigerate for 4 hours, stirring occasionally.
  
  

  Green chili sauce

  
  Brown 2 poblano peppers on all sides; transfer to a bowl, cover, and let sit for 10 minutes. Remove the seeds. Combine in a bowl with 4 chopped piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, juice of 1 lime, 1/4 cup chopped cilantro, salt and pepper; let sit 15 minutes before serving.

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